Published: 23 October 2023
MasterChef: The Professionals returns to BBC One and BBC iPlayer this autumn for its 16th series, as 32 ambitious chefs from across the country battle to become the 2023 Champion.
Meet the heat two contestants, who’ll be cooking up a storm in the hopes of securing a spot in the next round!
Please note this information is accurate at the time of filming; certain aspects may have since changed but this represents the contributors as the competition starts.
The second heat is on Tuesday 24 October, 8pm on BBC One and iPlayer.
CQ
Cristina
Location: Bromley, originally from Recife, Brazil
Chef Bio: Head Chef Cristina, 51, grew up in Recife in North-Eastern Brazil. In Brazil, she worked as an accountant, but 20 years ago, she made the move over to the UK and retrained as a chef. She now lives with her wife Cristina in South-East London.
Current and Previous Experience: Cristina trained at Leith’s School of Food and Wine and Westminster Kingsway College. She has worked at different event catering companies including Rocket and Spook and now works for Camm & Hopper as a Group Head Chef.
How did you get into cooking and what do you love about it?
“Food was always part of family life and celebrations growing up in Brazil. My mum was a great cook and I’d always see her preparing meals in the kitchen for everyone until the early hours. I’ve always been fascinated with cooking and food, but it was when I moved to London that I realised I could change career, develop my interest, and grow my love.”
How would you describe your style of cooking and any influences on it?
“Growing up in Brazil and having a Portuguese grandfather have had a big influence on my cooking. I am classically trained too so that also plays a part. I think my food is fairly traditional with some Mediterranean and South American influences, inspired by my childhood and the flavours I grew up with.”
Why did you want to take part in MasterChef: The Professionals?
“My wife was the one who pushed me to apply for MasterChef: The Professionals. She really believes in me and always tells me I’m good enough. I also think I have something different to bring to the competition, like different flavours.”
Outside of cooking what are your passions?
“My wife is an artist and loves food, so I like to develop new dishes at home, which she takes beautiful photos of. We also like going out to try new restaurants, food market flavours and I love an English pub too. We also love to travel a lot. My sisters have moved to Portugal, so visiting family is also important and much closer than Brazil.”
Tommy
Location: Bristol and Somerset
Chef Bio: Head Chef Tommy, 27, is classically trained and has spent the last ten years working in award-winning restaurants across the UK. He recently moved back to work in Bristol and now lives in Weston-super-Mare with his girlfriend Courtney and their little boy.
Current and Previous Experience: Tommy started his cooking journey at Thornbury Castle and then spent time in Michelin kitchens including Five Fields and The Frog by Adam Handling. He now works at The Ethicurean in Bristol.
How did you get into cooking and what do you love about it?
“I wish I had a romantic story about growing up wanting to be a chef but I don’t. I lacked a bit of direction when I was 16 and worked in a kitchen as a Kitchen Porter. It was at that point that my life changed. I found the theatre of the kitchen magical and I knew then I wanted to be a chef. I love the buzz of a restaurant, the way food makes people feel and being part of a team. It’s the best job could ask for.”
How would you describe your style of cooking and any influences on it?
“I’m definitely still finding my own style as I believe that takes years. My training under some very talented chefs has a huge influence on how I like to cook, which includes a focus on intricacy and big flavours. My travels in Asia also had a big impact as I like to cook what I enjoy to eat myself.”
Why did you want to take part in MasterChef: The Professionals?
“I’ve always been a massive fan of the show from the early days of my career. I found it really inspiring and still do. My girlfriend gave me the push I needed to send my application. I feel ready with my skillset and think I could do well, although anything could happen on the day. I just really want to give it my best shot and show my son that you can do anything if you put your mind to it.”
Outside of cooking what are your passions?
“Balancing chef life with being a dad can be hard, so any spare time I have I like to spend with my son – going for walks with him, taking him out to restaurants when I can and cooking with him at home. Courtney loves food too, so lots of family time is spent around the kitchen.”
Charlie
Location: Liskeard, Cornwall
Chef Bio: Head Chef Charlie is 22 and started working in kitchens aged 14. He has worked in restaurants across Devon and Cornwall for the last eight years and now lives in Liskeard with his wife, Leah.
Current and Previous Experience: Charlie trained at Cornwall College and then went on to work at places such as The Elephant and The Mariners by Paul Ainsworth. He now works at The Sardine Factory in Looe.
How did you get into cooking and what do you love about it?
“When I was younger I did a lot of baking with my mum on weekends, but I always wanted to be a policeman growing up. It all snowballed from my first KP (Kitchen Porter) job at 14. I fell in love with it straight away. I remember my parents picking me up from shifts that finished at 1am and then dropping me back off in the morning. It didn’t put me off!”
How would you describe your style of cooking and any influences on it?
“I worked in a Michelin star kitchen for six months and that’s where I really started to develop my skills. In terms of my style of food it’s hard to tell and I’m still learning. I love dishes that are simple but cooked perfectly. Working in a fish restaurant for the last two years has also really inspired me. Cooking a main ingredient beautifully and then executing the garnish is so important.”
Why did you want to take part in MasterChef: The Professionals?
“I’m really ambitious and have lots of big plans for the future. I’d love my own restaurant as part of a boutique hotel and farm, where everything is grown and cooked on-site. Doing a huge competition like this allows me to test myself against other chefs and hopefully gets me closer to making these big plans a reality.”
Outside of cooking what are your passions?
“I am quite competitive generally and love doing things like Go Karting on weekends. My wife is our Front of House manager at the same restaurant, so we spend a lot of time together. Although extra quality time on days off don’t go amiss.”
Rosie
Location: Romney Marsh in Kent / Rye in East Sussex
Chef Bio: Chef Patron Rosie, 34, runs her own café in Rye, and lives in Romney Marsh with her 3-year-old son. After finishing university, Rosie worked as a chalet chef in the French Alps, then returned to her home county of Kent. Rosie worked in local restaurants to gain experience before opening up her own place.
Current and Previous Experience: While she doesn’t have formal training, Rosie has learnt on the job. She spent three years out in Meribel, then worked her way up in local restaurants before opening up her own café, The Fig, eight years ago. She also recently did a stage at one of her local Michelin-starred restaurants, The Fordwich Arms.
How did you get into cooking and what do you love about it?
“My dad is a farmer so growing up we were around animals and produce all the time. I did a great little cooking course when I was 18, but it was really just for fun before going off to study Fine Art at Leeds University. It was only when I went to do ski seasons that I really fell in love with cooking and it spiralled from there.”
How would you describe your style of cooking and any influences on it?
“I used to save all my money from working during ski season and then go off travelling. Having visited places in Southeast Asia, Russia, South America, India and Nepal, my experiences there all massively inspired my cooking. Flavour and taste are always the most important to me, as well as not being bound by a certain cuisine. My style is delicious, hearty, feel-good food inspired by my travels.”
Why did you want to take part in MasterChef: The Professionals?
“I have no idea why I applied, honestly! I’m now seriously questioning it! I know I’ll be up against some serious chefs who have been formally trained and with a tonne more experience. I just hope that my food can hold its own when it comes to flavour. Doing a competition like this really pushes me way beyond my comfort zone.”
Outside of cooking what are your passions?
“I am one of seven, so spending time with family and friends is important. I love nothing more than a big Sunday lunch surrounded by special people, that’s what makes me happy. Travelling is up there with cooking when it comes to my loves. Visiting new places and being amongst new cultures is so important and has helped shape me as a person.”